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Cinnamon Raisin Winter Pear Cereal (raw, vegan, gluten-free)

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Cinnamon-Raisin-Winter-Pear-Cereal3Who doesn’t appreciate a hearty granola cereal for breakfast!?  This one is packed full of flavor and nutrition.  To be honest it tasted just as good before I dehydrated it.  I could have eaten a bowl of it then!

You can really customize this recipe as well by adding any of your favorite dried fruits to it. It would taste wonderful with fresh sliced bananas on top as well.  Here I am serving it with fresh almond milk that I had just made.

Really make sure that which ever fresh fruit you choose to use, is really yummy and ripe! Taste test it before you use it.  This can make or bread the recipe.  I have made it with both apples and pears and I almost enjoyed the pear one over the apple… and I am an apple lover. :)

I should make sure to point out that this cereal doesn’t dry to a crispy crispness.  It retains a slight chew which is perfect because it gives the cereal a nice hardiness.

And as far as the sweetness goes… select and use the one that you most prefer.  I have made it with a mix of honey and agave as well as straight maple syrup… this one was our favorite.

I published this recipe on 2/18/11.  Today, I made this and just fell in love it with all over again.  I took some new photos and cleaned up my preparation section.  My recipes writing skills have gotten so much better as the years have past. :)


yield roughly 8 cups dried

  • 4 cups gluten-free rolled oats, soaked
  • 4 cups organic apple or pears, chopped (3 medium apples)
  • 3/4 cup raw or almond cashew butter
  • 1/4 cup raw honey or maple syrup
  • 1/4 cup raw agave nectar  or equivalent
  • 2 Tbsp coconut oil, melted
  • 1 1/2 tsp ground Ceylon cinnamon
  • 1/4 tsp Himalayan pink salt
  • 1 cup raisins
  • 1 cup shredded dried coconut


  1. Soak the oats as indicated in the link above. Once done soaking, drain and rinse the oats for about 2  minutes under cool water.  Hand squeeze the excess water.  Set aside.
  2. In the food processor, fitted with the “S” blade,  place the chopped apples/pears, nut butter, sweeteners, coconut oil, cinnamon and salt… process until the fruit is chunky in texture and everything is well mixed.  Pour into a large bowl.
  3. Add the oats, raisins and coconut.  Mix well. I like to use my hands… get in touch with my food. :)
  4. Spread the mixture evenly onto nonstick teflex dehydrator sheets. Mixture should be no more than 1/4″ thick, the thinner you spread the mixture the quicker it will dry.
  5. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8-10 hrs or until dry.
  6. Part way through the dry time, flip the granola over onto the mesh sheet that comes with the dehydrator and peel off the non-stick sheet.  Continue to dry. This cereal doesn’t dry crispy crumbly dry.  It has a nice subtle chew to it.
  7. Once cooled, lay the sheet of dried batter on the cutting board and with a sharp knife, chop into small pieces. Think cereal-bite sized pieces.
  8. Store on the counter in a sealed container for 2 weeks, fridge 2-4 weeks and the freezer for 1-3 months.

Cinnamon-Raisin-Winter-Pear-Cereal2The Institute of Culinary Ingredients™

  • Click (here) for my thoughts on raw agave nectar.
  • Raw honey isn’t vegan but I still use now and again.  Read (here) why I like to.
  • Why do I specify Ceylon cinnamon?  Click (here) to learn why.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Is coconut butter the same as coconut oil?  Click (here) to find out.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.




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13 thoughts on “Cinnamon Raisin Winter Pear Cereal (raw, vegan, gluten-free)

  1. Miliany says:

    Wow! This looks so amazingly delicious! I love raw cereal!:) it is one of my favorite comforting foods:) this recipe looks so easy and simple to make. I will defiently make this soon!

  2. Miliany says:

    BTW, did you use raw rolled oats? Thanks:)

    • amie-sue says:

      Hello Miliany,

      I can’t remember if I did on this recipe. I always try to and suggest for you to, but I do realize that it can be tricky finding them. I have to order them, I have yet to ever find them in a store. I love cereals too! I hope you try some out here. Have a wonderful weekend! amie sue

  3. Christi Weiner says:

    Hi Amie Sue

    I love Your site and your spirit !
    I made this recipe and it’s been 24 hours dehydrating and it is still not as dried and crunchy as I would like. I used wet oats after soaking . Should I have used dried oats? Maybe the coconut oil will solidify when it cools and it Will be crunchier.

    • amie-sue says:

      Thank Christi! I appreciate your kind words. I would take it out and let it cool, often times it will crisp up at that point. I hope you enjoy it! amie sue

  4. Christi says:

    You were right , Amie-sue ,it did crisp after it cooled. It’s delicious ! Thanks again.

    • amie-sue says:

      Awesome Christi. I had a feeling it would. Some dehydrated stuff can be like that. Enjoy and have a blessed weekend! amie sue

  5. Audrey says:

    Hi Amie Sue! Love, love, love your site and creative ideas! Completely beautiful and yummy. I discovered your site by mistake and have been thankful for it ever since. I would say I visit it daily as you have COMPLETELY opened my eyes to a whole world of food I knew nothing about…raw food! I cannot wait to make this cereal. Quick question: can I use raw almond butter as a substitute for cashew butter in this recipe? Thank you, Audrey

    • amie-sue says:

      Good morning Audrey,

      I am so glad that you stumbled upon my site and find great enjoyment within it. :) I share my passion, hoping it becomes infectious.

      To answer your question on the nut butter… you are usually always safe to exchange the almond and cashew butters. In this recipe, it is just fine. Keep me posted if you make it. Blessings, amie sue

      • Audrey says:

        Amie Sue, thank you so much. I made it and it was delicious! I have to confess….I do not own a dehydrator (yet) and had to cook it in the oven on the lowest setting for about 6 1/2 hours. As this is all new to me, I’m hoping this still counts as healthy?? Thanks so much.

        • amie-sue says:

          Hello Audrey,

          Indeed it still counts as healthy. :) You made it with whole, best quality ingredients… that right there is a huge step in the right direction. It is a far greater choice that boxed cereals. Good job! Happy to hear you enjoyed it. Blessings Audrey and keep in touch. amie sue

  6. Alicia says:

    Hi there! Which of your granola recipes do you recommend for someone who likes it really crunchy? Thanks in advance for your time!

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